Monday, 4 July 2011

Old School bacon belly and the mighty spud, tall ship style......

What a weekend, the city of Waterford came alive with the quay's going back in time to the sight of tall Ships of yesteryear. A fantastic event to host and the people of Waterford sensed a great deal of history and pride with over fifty tall ships docked on the river Suir.
And Quinn was asked to do a cooking demo on the Wylde Swan, a herring hunter from Holland. So with history in mind i cooked belly of bacon and colcannon for the ships crew and trainees.
Simple and delicious to do with old school flavours....
1 belly of bacon, (go for gubeen smoked belly if you can get it)
1 kg of British Queens new potatoes
1 head of cabbage
1/2 lb of good Irish butter
1 onion sliced and swetted off in butter
bunch of spring onions
First Boil the bacon for 45 minutes in a large pot, wash and boil the spuds until soft. Drain the belly and put it on a roasting tray. Roast it for 20 minutes in a hot oven.
To make the colcannon, mash the spuds up with the butter, and onions, cook the cabbage in the bacon water for five minutes, drain and stir into the potato with the chopped spring onion, check for seasoning and serve with a thick slice of smoked belly

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